Homemade Yellow Mustard

Homemade Yellow Mustard

from leitesculinaria.com
105 min
48 servings

Homemade yellow mustard is deceptively simple to make from mustard powder, vinegar, and a couple other basic pantry staples. You just may never go back to store-bought! Here's how to make it from scratch.

Ingredients

  • 1 cup cold water
  • 3/4 cup yellow dry mustard powder (See note below*. (Avoid brown, black, or Chinese powders for this recipe.))
  • 3/4 teaspoon coarse sea salt or kosher salt
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garlic purée (or 1/8 teaspoon garlic powder)
  • 1/8 teaspoon paprika
  • 1/2 cup white distilled vinegar

Directions

  1. 1

    Place the 1 cup cold water, 3/4 cup yellow dry mustard powder, 3/4 teaspoon coarse sea salt or kosher salt, 1/2 teaspoon ground turmeric, 1 teaspoon garlic purée, and 1/8 teaspoon paprika in a small nonreactive saucepan and whisk until smooth.

  2. 2

    Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞ TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. Trust me. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.

  3. 3

    Whisk the 1/2 cup white distilled vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.

  4. 4

    Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. ☞ TESTER TIP: The mustard will be quite pungent the first few days or even weeks, but will mellow with time.